South Tyrolean Krapfen - Jam Doughnuts

Ingredients for around 25 Krapfen (Doughnuts)

Ingredients for the dough
150 g rye flour
250 g wheat flour
100 ml milk
2 tbsp butter
2 tbsp single cream
20 g cooking oil
1 tbsp clear schnapps or grappa
1 egg yolk
1 pinch of salt
Fat for frying
Icing sugar (powdered sugar) for sprinkling

For the filling
Vinschgau apricot jam (smells the best), strawberry jam, raspberry jam, chestnut jam - depending on your favourite flavour

Mix all the dough ingredients together well and knead until smooth. Cover and leave to stand for approx. half an hour.
Thinly roll out the dough with a rolling pin and cut into approx. 10 cm wide strips. On one half of the dough place half a tablespoon of jam and fold the dough together. Press down the edges well to seal and cut with a cutter wheel.
Heat the fat and fry the Krapfen (doughnuts) on one side until golden yellow, in the process repeatedly tossing a little oil onto the top (to make sure they puff up nicely), turn and fry the second side until golden yellow.
Remove from the pan and leave to drain on kitchen paper.
Arrange on plates and sprinkle with icing sugar.

OUR TIP
Krapfen (Doughnuts) are good for making to save for the future. Freeze them whilst still raw and then cook them in hot fat as and when you wish.